Preparation

In a skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent 11 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 30 minutes over medium heat, stirring from time to time. Set aside to cool.
For the eggplant, arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them with a kitchen towel.
Put the flour in a bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the seasoned breadcrumbs.
In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. I use my gas grill heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes per side. Remove from the oil and transfer to the warming rack on the grill so the eggplant can drain as the others cook. Season lightly with salt.In an 11 x17-inch baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering.Place the dish in the oven and cook until the cheese is melted.

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